| How to Make Vegan Chowder Oct 21st 2012, 04:00 This vegan chowder recipe is a traditional corn chowder. The recipe utilizes vegan butter for sautéing vegetables as well as utilizing cashew cheese in place of cream as a thickening agent. Edit Ingredients Servings: 4 to 6 - 4 tbsp vegan butter
- 1 medium red onion, peeled and chopped
- 4 small carrots, peeled and diced
- 2 ribs celery, diced
- 1/2 red pepper, seeded and diced
- 1/2 green pepper, seeded and diced
- 1/2 poblano pepper, seeded and diced
- 2 fresh jalapenos, seeded and minced
- 10 cloves garlic, peeled and minced
- 1 small calabaza squash or zucchini, chopped
- 4 small white potatoes, diced
- 6 cups vegetable stock
- 1-1/2 tsp black pepper, freshly ground
- Dash of agave nectar
- 1 cup cashew cheese
- 1 bag frozen corn
- Salt to taste
- Chopped tomatoes, cilantro or scallions for garnish, if desired
Cook the chowder Frozen corn and a smorgasbord of onions, peppers, garlic, squash and potatoes makes this soup both extraordinarily tasty and highly nutritious. - Melt the vegan butter in a large soup pot.
- Add the onions, carrots, celery, peppers and garlic and sauté them for about 5 minutes or until the onions are translucent, stirring them occasionally with a spoon.
- Add the squash, potatoes and corn and cook them until the squash has softened slightly, which will take about 5 minutes.
- Add the stock, pepper and the dash of agave nectar.
- Bring the soup to a boil, and then lower the heat.
- Simmer the soup for 20 minutes or until the potatoes are soft when you spear them with a fork.
Puree the chowder using a blender Cashew cheese has the texture of ricotta and lends a sour cream flavor to the soup. You can use cashew butter for a nuttier flavor if you have no cashew cheese on hand. A traditional blender works better than an immersion blender for this recipe because of the two-step blending process required to integrate the cashew cheese. - Ladle as much of the liquid from the soup as possible into the blender. Try to avoid placing too many vegetables in the blender, although a few won't hurt.
- Add the cashew cheese to the liquid and blend it for 6 to 8 minutes or until the liquid is silky smooth.
- Pour the liquid into a pitcher or a large bowl.
- Transfer the remaining vegetables from the soup pot into the blender. Blend until the vegetables are mostly smooth, but don't let them assume the texture and look of baby food.
- Place the pureed vegetables back into the soup pot and add the pureed liquid and cashew cheese.
- Stir until the mixture is thoroughly combined.
Assemble and serve the chowder You can use roasted or grilled fresh corn in place of frozen corn, but frozen corn saves time and tastes almost as good as fresh corn. - Add the frozen corn to the soup, turn the heat up to medium and cook the soup again until the corn is heated through.
- Taste the soup for seasoning.
- Add salt 1/2 teaspoon at a time until the soup has the taste that you desire.
- Serve the soup in bowls. Garnish it with diced tomatoes, scallions or cilantro, if desired, and serve it with a hunk of crusty bread.
- You do not have to peel the potatoes that you use in this recipe. The peels contain valuable nutritional content and lend an earthy flavor to the finished soup.
- Add a dash of chipotle hot sauce to add some heat and smokiness to the soup. The flavor of chipotle will help to replace the bacon flavor that is usually present in traditional corn chowder.
Edit Warnings - Be sure that you don't overfill your blender when you are pureeing your soup components. If necessary, work in batches.
Edit Things You'll Need - Soup pot
- Spoon
- Fork
- Blender
- Ladle
- Large bowl
- Bowls for serving
- Bread for serving
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